Spicy & Sweet Gochujang Pork Belly
How to Make Delicious Gochujang Pork Belly at Home
When you’re tired of plain pork belly, try a new flavor with this special marinade! Gochujang Pork Belly, generously coated in a spicy and sweet gochujang sauce, is a guaranteed rice thief. The slightly crispy exterior and juicy interior, enhanced by the fresh aroma of perilla leaves, create a rich and satisfying taste. Make a fantastic meal or a delicious snack with these simple ingredients!
Main Ingredients
- Pork Belly 638g
- Fresh Perilla Leaves 5 pcs
Spicy & Sweet Marinade
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced Garlic 2 Tbsp
- Mirin (cooking wine) 2 Tbsp
- Soy Sauce 1 Tbsp
- Crab Roe Soy Sauce 1 Tbsp (or regular soy sauce)
- Sugar 1 Tbsp
- Corn Syrup 1 Tbsp
- Black Pepper, a pinch
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced Garlic 2 Tbsp
- Mirin (cooking wine) 2 Tbsp
- Soy Sauce 1 Tbsp
- Crab Roe Soy Sauce 1 Tbsp (or regular soy sauce)
- Sugar 1 Tbsp
- Corn Syrup 1 Tbsp
- Black Pepper, a pinch
Cooking Instructions
Step 1
Prepare all your ingredients by measuring and getting them ready before you start cooking. Ensure your pork belly and perilla leaves are washed clean.
Step 2
Wash the perilla leaves thoroughly under running water, pat them dry, then roll them up tightly and slice them into thin shreds. These shredded leaves will be used as a garnish to add freshness and aroma at the end of the dish.
Step 3
Heat a pan over medium heat and add the pork belly. Grill both sides until golden brown and nicely seared. It’s important to cook the pork belly until it’s almost done at this stage, as the gochujang sauce can burn easily if added too early. The goal here is to render out some fat and get it nearly cooked through.
Step 4
While the pork belly is cooking, let’s make the delicious marinade. In a clean bowl, add the gochugaru (Korean chili flakes) first.
Step 5
Next, add the gochujang (Korean chili paste), soy sauce, and the Crab Roe Soy Sauce for an extra layer of flavor (or substitute with regular soy sauce if unavailable).
Step 6
Add the sugar for sweetness, mirin for depth, and corn syrup for a glossy finish. Stir everything together until well combined and the sugar has dissolved completely. This creates your vibrant gochujang marinade.
Step 7
Finally, add the minced garlic and a pinch of black pepper. Mix once more to ensure all the ingredients are evenly distributed. Your spicy and sweet gochujang pork belly marinade is now ready!
Step 8
Once the pork belly is almost cooked, remove it from the pan and toss it in the prepared marinade, or brush the marinade generously onto the pork belly slices directly in the pan. Be mindful that the sauce can burn easily, so reduce the heat to low. Continuously flip the pork belly as it cooks, allowing the sauce to caramelize slightly and coat the meat with a beautiful glaze, until it’s delightfully crispy. Once it’s perfectly grilled, turn off the heat, garnish with the shredded perilla leaves, and enjoy this incredibly delicious meal that’s a true rice thief!
